Pinot
blanc is a genetic mutation or clone of pinot
gris, which is in turn, a clone of pinot
noir; all members of the Pinot family are among the most ancient of vitus vinifera variations. For all of the confusion it causes, pinot blanc might be more appropriately named "P-no one really knows".

Pinot blanc leaf
structures, clusters and berries so resemble
Chardonnay that within many vineyards in
Europe
the two are intermingled, even challenging ampelographers to separate them. No distinction was made between the two varieties during the nineteenth century. This may have led to some
misnaming of grapes as "pinot
chardonnay" (chardonnay is decidedly not
of the pinot family).

In earlier centuries, pinot blanc was far more important in Bourgogne vineyards than it is today. In the 1700s, the most famous of red burgundies, Domaine Romanée Conti, contained 20% pinot blanc and/or pinot gris; today DRC is 100% pinot noir. Pinot blanc is
allowed in both the Mâconnais and in wine
labeled "Bourgogne Blanc", but plantings are
nearly phased out of the Burgundy appellation.
Although pinot blanc vineyards still exist in
Alsace, where the variety sometimes is called
Klevner, the variety is endangered there as well. Plantings of auxerrois, whose vines closely resemble pinot blanc, have increased in the past twenty years, replacing pinot blanc; already twice as many auxerrois vines as pinot blanc are planted.1

Pinot blanc Plantings
are extensive in Italy, where the grape is known
as pinot bianco. Many vintners there make
relatively neutral-tasting, crisp, high-acid
versions intended for early consumption. Due to
its low aroma and high acid, high production
clones of pinot blanc are also used for blending
with muscat in Spumante.

There are
vineyards in both Germany and Austria, where
pinot blanc may be called Weissburgunder
and is even made into a
trockenbeerenauslese version. There is
also much pinot blanc planted in Eastern
Europe. A
considerable amount of pinot blanc is planted in
Uruguay and Argentina.

Although Paul Masson imported true Pinot Blanc in the late 1890s, other varieties of the era, purported to be Pinot Blanc or White Burgundy, may have actually been chardonnay or even chenin blanc (contemporarily known as "Pineau de la Loire"). In the 1980s, DNA testing confirmed that most of what was called Pinot Blanc in California was in reality Melon de Bourgogne, the grape variety of Muscadet which at a peak of popularity right after Prohibition. More than half of the 1,000 or so
acres of "pinot blanc" in California are planted
in Monterey County with another quarter of the total split between Napa and Sonoma. Mirassou winery (now part of the Gallo wine empire) owns about 85 acres in Monterey, all vines descended from the original Paul Masson-imported clone.

Pinot Chimera?Only a single mutation of the outer layer of cells causes the differentiations between members of the ancient wine grape family of pinot (variants pinot noir, pinot gris/grigio, pinot meunier, and pinot blanc). With this single layer removed, plants grown from thus-altered scions would be genetically identical to their pinot noir progenitor.

Leaf roll virus is almost
endemic in pinot blanc. Both vine size and general
vine vigor are below average when propagated
from older (true varietal) plantings. Crop recovery from early frost tends to be
above-average and normal ripening is early to mid-season. Bunches tend to be very compact, so the risk of rot makes pinot blanc
not suited to rain-prone locations. Crop size varies from three to
five tons per acre, depending on clone and vine
size. Pinot blanc
berry skins have an unusually high tannin
content for a white variety, yet the wines are quite prone to oxidation and
browning.

All pinot blanc clones are
characteristically high in acid and low in
aromatic intensity, making it desirable as a sparkling wine component. The smell of pinot
blanc, in fact, is very light indeed, non-distinct, and nearly
neutral; this seems to increase the aroma influence of terroir and vinification. Pinot Blanc wines are balanced with high acid and can
be full-bodied.

*Typical Pinot
Blanc Smell and/or Flavor
Elements

*Typicity
depends upon individual tasting ability and experience
and is also affected by terroir and seasonal conditions,
as well as viticultural and enological techniques.
This list therefore is
merely suggestive and neither comprehensive nor exclusive.

Varietal
Aromas/Flavors:

Processing
Bouquets/Flavors:

Nut:
almond

Malolactic:
butter, cream, hazelnut

Fruit:
apple

Oak:
vanilla, toast

Mineral:
flint, slate, smoke

Some California winemakers have fairly good results applying the same
techniques to Pinot Blanc (if indeed this is the grape they are getting) that they might to Chardonnay: barrel
fermentation, lees stirring, full malolactic,
etc.

NOTES1 Auxerrois is more productive, but its fruit is lower in acidity and aromatics and it tends to make more full-bodied (some say "flabby") wine. RETURNRESOURCES
1. Jancis Robinson (ed), Oxford Companion to Wine, 3rd Edition, (Oxford University Press: London) 2006